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Pasta Caesar Salad with Roasted Chickpeas

A hearty twist on Caesar salad featuring tender pasta, massaged kale, and crunchy roasted chickpeas tossed in a creamy homemade dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Main Course, Salad
Cuisine: American, Italian-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chickpeas
  • 1 can chickpeas 15oz, drained and dried
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
Salad Base
  • 8 oz rotini pasta uncooked
  • 1 bunch kale stems removed, chopped
  • 0.5 cup parmesan cheese shredded
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Greek yogurt plain
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce

Equipment

  • Large pot
  • Baking sheet
  • Salad Bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Thoroughly pat chickpeas dry with a towel.
  2. Toss chickpeas with olive oil, garlic powder, paprika, and salt. Spread on a baking sheet and bake for 20-30 mins until crunchy.
  3. Boil pasta in salted water until al dente. Drain and rinse with cold water.
  4. Place chopped kale in a large bowl with a pinch of salt and a drop of oil. Massage with hands for 3 minutes until tender.
  5. Whisk all dressing ingredients together in a bowl until smooth.
  6. Add cooled pasta to the bowl with kale. Pour dressing over top and toss to coat.
  7. Top with roasted chickpeas, parmesan cheese, and black pepper before serving.

Notes

Store chickpeas separately if meal prepping to keep them crunchy.